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Author Notes:Since my family is from the South, pork is a staple in our homes. This sandwich is my update on a familiar recipe. - cookwithsusan —cookwithsusan

Food52 Review: As an ex-vegetarian, meat dishes intimidate me -- and that goes double for dishes with a list of ingredients as long as this one. However, I love pork sandwiches, citrus, and I just happen to have a brand new slow cooker so ... I tackled this recipe. Verdict? Well worth it. The pork itself is good enough to eat cold right out of a container in the fridge, so much so that the citrus salsa (while delicious) isn't even necessary. However, if you are going to pile it all together, don't skip the wasabi mayo -- surprising and delicious! - emmanation
—The Editors

Heat large skillet on medium-high heat. Add 1-teaspoon each: Olive oil and butter. Quickly sear ribs on each side, remove from heat and place 4 ribs on top of onion slices in slow cooker. Spoon one-half of glaze over the ribs in the slow cooker. Top with remaining 4 ribs, onion, and glaze. Cover. Cook 1 hour on high heat, reduce heat to "low" and cook for 4 hours. Remove pork from slow cooker and place on cutting board. Cover with foil and let rest for ten minutes.

Preheat oven to 350 degrees F.

Butter Ciabatta buns and toast butter-side up in oven for 4-5 minutes until light brown.

Using two forks, shred pork, discarding any visible fat.

Add parsley to salsa and stir before topping on buns.

Remove buns from oven. Spread each bun top with a thin layer of mayonnaise. Divide pork among eight buns. Top pork with a heaping tablespoon of Citrus Salsa. Place bun-top on each sandwich. Slice sandwich in half.